Immergere i pomodori per alcuni secondi in acqua bollente, spellarli e togliere i semi. Tagliare a pezzi la polpa e condirla in un insalatiera con quattro cucchiai d’olio, dieci foglioline di basilico spezzettate, due spicchi d’aglio, sale e pepe.Lasciare il tutto a riposo per almeno una mezz’ ora. Unire gli spaghetti scolati al dente.
Ingredienti:350 gr di spaghetti;500 gr di pomodori maturi a grappolo; basilico;aglio; olio; sale; pepe
Vino consigliato Vermentino di Sardegna DOC
Dip tomatoes in boiling water for a few seconds, peel and remove seeds. Chop the pulp into a bowl and season with four tablespoons of olive oil, ten chopped basil leaves, two cloves of garlic, salt and pepper.Leave all to stand for at least half an hour. Combine with the spaghetti cooked “al dente”.
Ingredients:350 g spaghetti, 500 grams of ripe tomatoes in clusters, basil, garlic, olive oil, salt and pepper
Recommended wine Vermentino di Sardegna DOC
Dip tomatoes in boiling water for a few seconds, peel and remove seeds. Chop the pulp into a bowl and season with four tablespoons of olive oil, ten chopped basil leaves, two cloves of garlic, salt and pepper.Leave all to stand for at least half an hour. Combine with the spaghetti cooked “al dente”.
Ingredients:
Recommended wine Vermentino di Sardegna DOC
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